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Champagne Jelly


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Champagne Jelly 0 Picture


  • 1 (1 3/4-oz) package powdered gelatin
  • 3/4 cup water
  • 3 cups champagne or dry white wine
  • 4 cups sugar



Step 1

Sterilize jars and lids for processing in a canner.

Thoroughly mix pectin and water in a large saucepan. Bring to a boil over high heat and boil 1 minute, stirring constantly. Reduce the heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes. Remove from heat and skim off foam with metal spoon, if necessary.

Pour quickly into hot sterilized half-pint jars. Seal at once with canning lid. Process jars in canner for 5-10 minutes.


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